This easy and delicious dinner is super quick to make and packed full of flavour.
Blend half of the pineapple in a food processor to make a smooth puree. Pour into a bowl and whisk together with the cornflour, tamari, apple cider vinegar and honey.
Heat the oil in a wok or large frying pan. Add the chicken pieces and brown on all sides for a few minutes.
Finely chop the garlic and ginger, and cut the capsicum into bite-sized chunks. Add to the chicken in the wok and fry for a few minutes.
Then add the sauce to the wok, mix well, cover and simmer for 6 minutes. Add the remaining pineapple chunks to the pan and cook for a further 5 minutes.
Serve with brown or black rice.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe by: Dr Joanna McMillan for Australian Pineapples
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